Argos Cook Works 6.5L slow cooker

Hi everyone! I have reserved this slow cooker after reading the Argos reviews but, while I'm on here, I just wondered whether any of you have this? I'm keen to know if the removable bowl can be used on the hob as it's not specified in the description. I think it would be better if it could but the reviews are fab regardless.

Thank you both for that! Yes, I am going to stick with the one I've chosen despite not being able to start things off on the hob. I am collecting it today and am determined to produce something nice for tonight so am spending an hour looking up recipes! Thanks again, Tia.

Hi, just a quick update! I cooked my first joint today in my new slow cooker and it turned out brilliantly. As I was home all day, I cooked it on high for 5 hours with no liquid and couldn't believe how brown and tasty it looked ... hardly any different from in the oven. Yhe only thing was that the fat started to spit towards the end as the pot got a bit dryer so I might put a small amount of liquid in next time and may try it after 4 hours. Thanks for the help you've given me. am doing a chicken tomorrow!Tia.

I have this one, its huge isnt it i love mine. No dont put it on the hob you will crack it. It does tend to spit a lot from the sides even with lots of liquid in it, my mum bought one and hers does the same! Not sure if thats what you ment but if so i think its normal for this slow cooker, still does the job though i just put kitchen paper at the side it spits from.

Hi, yes I cooked a chicken yesterday and that splattered a lot too but it's not really a problem - the chicken was so good! Next time I cook beef though, I need to be left with more juices for gravy so I must remember to add a bit of something so that it doesn't dry out. You're right, this is a massive slow cooker but I cook a lot for the freezer so it's perfect.

Hi! I just took advice from people on here and bunged it in on it's own (about 4 hours on high as I was at home) and it was, as I said, delicious! I know there are things you can put in the cavity to add more flavour but I just fancied it plain Have already bought my beef for the weekend and I made my first massive batch of chilli last night - I'm well in to this now

*Just bung it all in (left mine for 8 hours on low but it would be just as lovely on high for less time)*I do brown the mince first but that's just to get rid of what fat there is and is just a personal choice.*Depending on who will be eating it, I sometimes substitute a finely chopped fresh chilli for 1 tblsp of chilli powder - you can obviously make it as hot as you want to but I like to taste the warm spiciness of the cumin and not just the hot heat of the chilli

Hope this helps (it's a lovely recipe made in a pan too - all done in an hour or even less if you're in a rush!)